Refine your search
Collections
Co-Authors
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Singh, B.R.
- Drying Characteristics of Bael Pulp Using Different Drying Methods and Different Varieties
Abstract Views :577 |
PDF Views:0
Authors
Vipul Chaudhary
1,
Vivak Kumar
1,
B.R. Singh
1,
Jaivir Singh
1,
Neelash Chauhan
1,
Pushpendra Kumar
2
Affiliations
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
Source
International Journal of Agricultural Engineering, Vol 13, No 1 (2020), Pagination: 19-30Abstract
Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. An experimental study was performed to determine the drying characteristics of bael pulp subjected to drying in open sun, hot air oven at 60°C and 70°C and cabinet tray dryer at 60°C and 70°C with different varieties Pant Aparna (V1), Pant Shivani (V2) and Pant Urvashi (V3). The entire drying process took place in the falling rate period. Drying curves were constructed using non-dimensional moisture ratio (MR) and time. Drying is the most widely used and a primary method for preservation. According to the experimental result this study revealed that the V1 (Variety Pant Aparna) sample required lower drying time than the other Varieties sample. The drying time decrease with increase of drying air temperature. It was observed that drying process took place in falling rate period. The result indicated that the cabinet tray dryer at 70°C was found better drying characteristics compare to other drying temperatures and methods.Keywords
Bael Pulp, Sun Drying, Tray Drying, Hot Air Oven Drying, Moisture Content, Moisture Ratio, Drying RateReferences
- Alibas, I. (2012). Microwave drying of grapevine (vitisvinifera L.) leaves and determination of some quality parameters. J. Agric. Sci., 18 : 43-53
- Ayhan, A. and Alibas, K. (2005). Determination of dehydration parameters of some agricultural products dehydrated by vacuum. Master’s thesis Uludag University, Bursa Ceylan, I., Aktas, M. and Dogan, H. (2006). Apple drying at kiln by solar energy. J. Polytechnic, 9 : 289-294.
- Chaudhary, V., Kumar, V., Sunil, Kumar, R., Kumar, V. and Singh, B. (2019). Studies on drying and rehydration characteristics of osmotreatedpineapple slices using different tray drying temperatures. Internat.J. Agric. Engg., 12(1):25-30,
- Chaudhary, V., Kumar, V., Sunil, Chandra, S., Samsher and Singh, B.R. (2019). Effects on drying characteristics of osmotic dehydrated pineapple (Ananascomosus) slices using different drying temperatures. South Asian J. Food Tech. & Environ., 5(1): 778-784.
- Chundawat, B.S. (1990). Arid Fruit Culture. Oxford & IBH Publishing Co. Pvt. Ltd. , New Delhi, India. Congress, 8, 730-731.
- Doymaz, I. (2004). Effect of pre-treatment using potassium metabisulphite and alkaline ethyloleate on the drying kinetics of apricots. Biosystems Engineering, 89:281-287.
- Er, T. and Akbulut, M. (2011). Effects of different drying temperature on some physical and phyto-chemical properties of red beet. Master’s thesis Selcuk University, Konya.
- Geetha, R. and Sarojoni, G. (1998). Macronutrient and micro mineral composition of home processed dehydrated foods. Indian Fd. Industry, 17(6): 357-360.
- Guine, R.P.F. and Barroca, M.J. (2012). Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food & Bioproducts Processing, 90 : 58-63.
- John, L. and Stevenson, V. (1979). The complete book of fruit. Angus and Robertson Publishers Sydney.
- Kapoor, B.L. (1998). Dehydrated industry in India- status and constraints. Indian Food Packer, 52 (5): 40-41.
- Kumar, A., Singh, S., Singh, B.R., Chauhan, N., Mishra, D.K. and Singh, G.R. (2017). Drying characteristics of ginger slices using different drying methods and pretreatments. Prog. Agric., 17 (2): 205-211.
- Rai, M., Gupta, P.N. and Dewedi, R. (1991).Variability in Bael germplasm. Indian J. Plant Genetic Resources, 40: 86-91.
- Ranganna, S. (1995). Handbook of analysis and quality control for fruits and vegetable products.2nded, Tata McGraw Hill Publishing Company Limited, New Delhi, India Rapusas, R.S. and Drisoll, R.H. (1995). Thermophysical properties of fresh and dried while onion slices. J. Food Engineering, 24 : 955-963.
- Rocha, T., Lebert, A. and Marty-Audoin, C. (1992). Effect of drying condition on color of mint (menthaapicatahuds) and basil (oumunbasilium). In A.S. Muyumber (Ed), (13):60-66.
- Roy, S.K. and Singh, R.N. (1981). Studies on ripening of bael fruits (Aeglemarmelos). Punjab. Hort. J., x 21(122):74-82.
- Roy, S.K. and Singh, R.N. (1979). Bael fruit (Aegle marmelos) a potential fruit for processing. Econ Bot., x 33(2):203-212.
- Sahay, K.M. and Singh, K.K. (2004).Unit operations of agricultural processing. Vikas publishing House Private Limited, New Delhi, India.
- Wu, L., Orikasa, T., Ogawa, Y. and Tagawa, A. (2007).Vacuum drying characteristics of eggplants. J. Food Engg., 83: 422-429.
- WEBLIOGRAPHY:
- Anonymous (2015).National Horticulture Board. http://apeda.in/agriexchange/India%20Production/India_Productions.aspx?cat=frut&hscode=1041
- Jackfruit Seeds and its Physical Properties
Abstract Views :524 |
PDF Views:0
Authors
Ankur M. Arya
1,
B.R. Singh
1,
Samsher
1,
Suresh Chandra
1,
Neelesh Chauhan
1,
Vaishali
2,
Sweta Singh
3
Affiliations
1 Department of Agricultural Engineering, SardarVallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 S.K.N. Agricultural Universitty, Jobner, Jaipur (Rajasthan), IN
1 Department of Agricultural Engineering, SardarVallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
2 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), IN
3 S.K.N. Agricultural Universitty, Jobner, Jaipur (Rajasthan), IN
Source
International Journal of Agricultural Engineering, Vol 13, No 1 (2020), Pagination: 96-99Abstract
The physical properties of jack fruit seed are essential for the design and facilities for the harvesting handling conveying, separation, drying, aeration, storing, and processing. Various types of cleaning, grading and separation equipments are designed on the basis of their physical properties. The length came between 22.06 mm to 35.68 mm. whereas the width was ranged between 10.66 mm to 21.78 mm. The thickness was in between 8.72 mm to 16.50 mm. The arithmetic mean diameter of jackfruit seed were ranging from 15.02 mm to 23.80 mm. The geometric mean diameter was 13.30 mm to 22.61 mm and the sphericity was found between 0.53 to 0.73. The jackfruit seed showed bulk density as 0.49 g/ml3. Whereas the true density was lying between 1.02 g/ml3 to 1.59 g/ml3, while porosity came as 50.27 to 69.17 per cent.Keywords
Jack Fruit Seed, Physical Properties, Length, Width, Thickness, Arithmetic Mean Diameter, Geometric Mean Diameter, Sphericity, Bulk Density, True Density, PorosityReferences
- Berry, S.K. and Kalra, C.L. (1988).Chemistry and Technology of jackfruit (Artocarpus heterophyllus). A review. Indian food Packer, 42 : 62-76.
- Chowdhury, A.R., Bhattacharya, A.K. and Chattopudhyay, P. (2012). Study on functional properties of raw and blended jackfruit seed flour for food application. Indian J. Nat. Products Resour., 3(3):94-99.
- Gupta, D., Mann, S., Sood, A. and Gupta, R.K. (2011). Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit. Internat. J. Pharma. & Bio Sci., 2(4): 336-345.
- Islam, M.S., Begum, R., Khatun, M. and Dey, K.C. (2015).A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. Internat. J. Engg. Res. & Technol. (IJERT), 4 (12): 139-147.
- Kachru, R.P., Gupta, R.K. and Alam, A. (1994). Physicochemical constituents and engineering properties of food crops. Scientific Publishers, Jodhpur, India, ISBN: 8172330839.
- Mohsenin, N.N. (1986). Physical Properties of Plant and Animal Materials. Taylor and Francis, New York.
- Mohsenin, N.N. (1978). Physical properties of plant and animal materials, Gordon and Breach Science Publishers, New York, NY.
- Sahay, K.M. and Singh, K.K. (1994). Unit operations in Agricultural processing. 1st Edition. Vikas PublishingHouse, Pvt. Ltd., New Delhi, India
- Singh, A. (1986). Fruit physiology and production, Kalyani Publishers, New Delhi, India. p. 210.
- Swami, S.B., Thakor, N.J., Haldankar, P.M. and Kalse, S.B. (2012). Jackfruit and its many functional components as related to human health: A review. Compre. Rev. Food Sci. & Food Safety, 11: 565-576.
- Tulyathan, V., Tananuwonga, K., Songjinda, P. and Jaiboonb, N. (2002). Some physico-chemical properties of jackfruit seed flour and starch. Sci. Asia, 28: 37-41.